Pre heat oven to 450

Cut each eggplant into 6 1-1 1/2 inch slices

Drizzle some olive oil onto a baking sheet and place each each slice of eggplant on it, lightly salt and pepper the top and bake for about 15 minutes or until the eggplant is a deep brown color.

Meanwhile, chop your fresh basil, cut your mozzarella into 1/8 inch slices and grate your Parmesan cheese.

Place your baked eggplant on a dish to cool for about 10 min and reduce oven temp to 350

Place the biggest 6 slices of eggplant on the bottom of a 8x12 inch baking pan. Spoon about 2 heaping tablespoons of sauce on each slice then sprinkle your fresh basil, top that with your mozzarella slices and then the fresh Parmesan.

Place the other six slices of eggplant on top of the the first ones and repeat the layers of sauce, basil and cheeses.

In a small bowl combine the pre-grated (shaky) Parmesan with the fresh bread crumbs and sprinkle over top of the dish.

Bake for 30 min uncovered or until cheese is melted and bubbly.

Dish is ready to serve